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Throwdown's Boston Cream Pie

Boston Cream Pie2 Yields: One 3 Layer 9-inch cake Butter Cake ½ cup whole milk, at room temperature 4 large eggs, at room temperature 1 vanilla bean, split and seeds scraped 1 ½ teaspoons pure vanilla extract 1 teaspoon bourbon 1 ¾ cups cake flour minus 2 tablespoons flour 2 tablespoons yellow cornmeal 1 ½ cups pure cane sugar 2 teaspoons baking powder ¼ teaspoon fine sea salt 2 sticks unsalted butter, cut into pieces and slightly softened 1. Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottom with a round of parchment paper and spray the round too. 2. Whisk together the milk, eggs, vanilla bean seeds, vanilla extract and bourbon in a measuring glass and set aside. 3. Put the flour, cornmeal, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the butter, piece by piece and beat until the mixture looks like moist crumbs. Beat in all but ½ cup of the milk mixture then increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute. Add the remaining ½ cup and beat for 30 seconds longer. Scrape the batter into the prepared pans evenly and bake on the middle rack until a skewer inserted into the center of each cake comes out with a few moist crumbs, 20 to 25 minutes. 4. Remove the pans to a baking rack and let cool in pans for 10 minutes. Flip onto the rack, remove the parchment then turn each cake top side up. Let cool completely. Slice both cakes in half horizontally. Spread the pastry cream (while the pastry cream is warm) on 2 layers and top with a third layer. Wrap and freeze the remaining layer for future use or just nibble on it while the cake is chilling. Evenly spread the chocolate glaze and let it drizzle down the side of the cake. Vanilla Bean-Bourbon Pastry Cream 1 ½ cups whole milk ½ cup heavy cream 1 vanilla bean, split and seeds scraped 6 large egg yolks ½ cup pure cane sugar ¼ cup cornstarch 3 tablespoons cold unsalted butter, cut into pieces 1 teaspoon pure vanilla extract 2 teaspoons bourbon 1. Combine milk, cream, vanilla bean and seeds in a medium saucepan and bring to a simmer over high heat. 2. Slowly whisk the hot milk into the egg mixture to temper then return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from the heat, remove the vanilla bean and whisk in the cold butter, vanilla and bourbon until smooth. Scrape into a bowl and let sit for 5 minutes before spreading on the cake layers. Chocolate Glaze 3/4 cup heavy cream 3 tablespoons light corn syrup 6 ounces best quality semisweet chocolate, coarsely chopped ½ teaspoon vanilla extract 1. Combine cream and corn syrup in a small saucepan and bring to a simmer over medium heat. 2. Put the chocolate in a medium bowl, pour the hot cream mixture over and let sit 30 seconds. Gently whisk until smooth, stir in the vanilla…Let cool until slightly thickened.


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